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Roasted whole chicken recipe

Wonderful Roasted Whole Chicken

Course: Entree
Cuisine: American / French
Keyword: Roasted Chicken
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes
Servings: 8
Calories: 398kcal
This wonderful roasted whole chicken really is wonderful. The flavors are classic. So simple, but so incredible in flavor. Perfect for a holiday feast! Enjoy!
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  • 7 - 8 lb roasting chicken
  • 2 1/2 tbsp unsalted butter
  • 3 carrots roughly chopped
  • 1 medium yellow onion sliced
  • 3 stalks celery chopped
  • Kosher salt and black pepper
  • 1 lemon cut in half
  • 1 head of garlic split in half
  • 2 bunches thyme sprigs
  • 1 tbsp olive oil
  • 2 cups of chicken stock


  • Preheat oven to 425 F
  • Melt 1 & 1/2 tablespoons of the butter
  • Remove the chicken giblets from the cavity and rinse the chicken inside and out with cold water.
  • Liberally salt the inside of the chicken.
  • Stuff the chicken with the garlic, lemon and 1 bunch of the thyme sprigs.
  • Using a brush, or your hands (after it's cooled a little), rub the melted butter all over the outside of the bird.
  • Salt and pepper the outside of the bird.
  • Place the veggies and the other sprigs of thyme in a roasting pan.
  • Toss with the olive oil and then salt (about a half a teaspoon).
  • Place the chicken on the veggies.
  • Bake for about 1 to 1 & 1/2 hours, until the internal temp reaches 165F (an instant read thermometer works perfectly here). The juices will run clear when you pierce between the leg and the breast.
  • After about 20 minutes, add the chicken stock to the pan.
  • Baste the bird about every 30 minutes.
  • Once done, remove the chicken and let rest for about 20 minutes, tent with foil.
  • Add veggies to serving dish.
  • Add bird to serving platter, slice, serve...and ENJOY!


Calories: 398kcal